SWEET POTATO AND BRUSSELS SPROUTS SALAD
- WineCheeseScallops
- Nov 18
- 5 min read
Sometimes, the best salads don’t start with lettuce — they start with roasted vegetables. This Sweet Potato and Brussels Sprouts Salad is the perfect balance of warm, cozy, and bright. Roasted sweet potatoes and caramelized Brussels sprouts mingle with tangy red onion and a smoky mustard vinaigrette that ties it all together. A sprinkle of roasted pumpkin seeds adds crunch and a touch of saltiness that makes every bite satisfying.
This salad works beautifully as a hearty side dish for fall dinners or as a vegetarian main course. It’s colorful, full of texture, and packed with earthy, sweet, and savory notes — the kind of dish that makes everyone come back for seconds.
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Sweet Potatoes
Sweet potatoes bring natural sweetness, color, and incredible depth to this salad. When roasted, their edges caramelize to perfection, offering a buttery texture that balances beautifully with the tangy dressing. They’re also rich in beta-carotene, fiber, and vitamin A — a healthy, hearty base that anchors the dish.
Brussels Sprouts
Brussels sprouts are the unsung heroes of fall cooking. When roasted, they lose their bitterness and develop a nutty, slightly crisp exterior that complements the sweetness of the potatoes. They’re high in vitamin C, antioxidants, and fiber, making this salad not only delicious but nutrient-packed.
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Recipe Origin
This recipe was inspired by the vibrant flavors of fall — that wonderful time of year when the oven is always warm, and the produce aisle is filled with hearty, earthy vegetables. The combination of sweet potatoes and Brussels sprouts is a personal favorite, especially when paired with mustard and herbs.
I first made this salad as a side dish for a cozy weekend dinner, but it quickly stole the show. The whole-grain Dijon mustard adds a punchy tang, the smoked paprika gives it a subtle warmth, and the red wine vinegar cuts through the richness of the roasted veggies. The pumpkin seeds were a last-minute addition that turned out to be the perfect crunchy finishing touch.
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Tips, Serving Suggestions, and Storage Advice
Toss the vegetables well in oil to ensure even roasting and crisp edges.
Line your baking sheet with parchment paper for easier cleanup.
For extra caramelization, don’t overcrowd the pan — give the veggies room to roast, not steam.
Substitute olive oil for canola if preferred; it adds a richer flavor.
Add a sprinkle of feta or goat cheese before serving for a creamy contrast.
Want more protein? Toss in roasted chickpeas, grilled chicken, or crispy bacon bits.
This salad tastes amazing warm, but it’s just as delicious served at room temperature.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet to revive the roasted texture before serving.
Make the vinaigrette ahead of time — it keeps well for a week in the refrigerator.
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Unique Recipe Qualities
A fully roasted salad — no raw greens needed.
Warm and hearty enough to serve as a main dish.
Uses simple, accessible ingredients with big flavor payoff.
Naturally vegetarian and easy to make vegan.
Combines sweet, smoky, and tangy flavors in perfect balance.
Features a homemade mustard vinaigrette — no bottled dressing required.
Beautifully colorful and visually appealing for fall gatherings.
Packed with fiber, antioxidants, and vitamins.
Crunchy pumpkin seeds add texture and contrast.
Can be served warm or cold, making it versatile for any occasion.
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Sweet Potato and Brussels Sprouts Salad
Ingredients:
2½ pounds sweet potatoes, peeled and cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and halved
2 cups coarsely chopped red onion
2 tablespoons plus 2 teaspoons canola oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons whole-grain Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
¼ cup roasted salted pumpkin seeds
Instructions:
Preheat oven to 425°F (220°C). On a large rimmed baking sheet, combine sweet potatoes, Brussels sprouts, and red onion. Drizzle with 2 tablespoons oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat evenly.
Roast, stirring occasionally, until vegetables are tender and golden brown — about 20 to 25 minutes. Transfer to a large bowl.
In a small bowl, whisk together mustard, parsley, sage, vinegar, paprika, remaining 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Pour the dressing over the roasted vegetables and toss gently to coat.
Sprinkle with pumpkin seeds and serve warm or at room temperature.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
1. Can I use frozen Brussels sprouts?
Fresh is best for roasting, but you can use frozen if thawed and well-dried — they just won’t crisp up quite as much.
2. What other dressing could I use?
A maple-balsamic vinaigrette also pairs beautifully with the roasted vegetables.
3. Can this salad be made ahead of time?
Yes! Roast the veggies and make the dressing separately, then toss together just before serving.
4. Is it okay to serve this cold?
Definitely — it’s delicious cold or at room temperature, which makes it great for meal prep or potlucks.
5. Can I make it vegan?
It’s already vegan-friendly as written — no changes needed!
6. How do I make it more filling?
Add quinoa, lentils, or roasted chicken for extra protein.
7. What’s the best way to reheat leftovers?
Warm gently in a skillet or oven to preserve the roasted texture — avoid microwaving if possible.
8. Can I substitute herbs?
Absolutely! Try thyme or rosemary in place of sage for a slightly different flavor profile.
9. What type of mustard works best?
Whole-grain Dijon gives the best texture and flavor, but smooth Dijon works in a pinch.
10. Can I add nuts instead of pumpkin seeds?
Yes! Toasted pecans or walnuts make a great alternative for extra crunch.
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Their high-quality selection never disappoints!
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